You are currently viewing Bake Salmon Sushi

Bake Salmon Sushi

My second attempt at making baked sushi, this time I tried with salmon. Such a fun because it’s super easy to make and comes together in only less than an hour! Excellent idea for dinner or lunch with family and friends who really do not eat raw meat fish.
The best thing about it? It’s got all of the sushi flavors you love but none of the rolling!

SUSHI RICE
4 cups freshly cooked rice
3 tablespoon rice vinegar
1 tablespoon sugar
1 teaspoon salt

FURIKAKE SEASONING
(see photo here)

CREAMY TOPPING
1 big ripe mango diced
1 medium cucumber diced
2 cups chop crab meat
200 grams Salmon
200 grams of Philadelphia Cream Cheese
¼ cup Kewpie mayonnaise
1 tablespoon Sriracha – adjust as desired
salt to taste
20 nori sheets

STEPS
1. Cook the rice; follow the instruction label on the box. Preheat oven to 390°F.
2. Peel the cucumber and slice into dice, next to the mango, the crab meat and salmon then set aside
3. Making the sushi rice, when the rice is cooked in a big bowl, add 4 cups of cooked rice and 3 tablespoons of the liquid mixture and toss until evenly distributed.
4. In a bowl, combine the cream cheese, Japanese mayonnaise, and Sriracha, then mix.
5. Add the chopped crab meat, ¾ of the mango, and ¾ of the cucumber. Make sure to leave enough mango and cucumber for additional layering later. Add salt to taste.
6. Assembling bake sushi in a rectangle pan (8x6in), spread the sushi rice evenly, then lightly press down. Sprinkle a thin layer of Fukikake on top of the rice until fully covered.
7. Add the salmon, then creamy topping, then spread evenly. Sprinkle the remaining mango and cucumber dice and Furikake on top. Drizzle with Japanese Mayonnaise and Sriracha
8. Bake at 200°C/390°F for 15 to 20 minutes.
9. Enjoy by scooping a portion and then wrapping it in nori.

Leave a Reply